Holidays, Your Way | Cornbread

Should cornbread be savory or sweet? It’s a hot-button topic that can lead to bickering, so we’re here to end this debate before it begins.

Cornbread is best made one way — however you’d like! Since it’s super versatile and surprisingly easy, you could even make multiple renditions. (Trust us, no one in holiday history has ever complained about having too much cornbread.)

Whether a side dish or a dessert, your golden dish is bound to be a smash hit. Short on time? Our “basic” cornbread recipe is downright drool-worthy and just as fast as boxed mix!

The Classic | Quick Cornbread

Prep

10 min

Oven

425ºF

Cook

20 min

Print

Serves 4

INGREDIENTS

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter (melted)
4 tsp baking powder
1 tsp salt
1 cup buttermilk
1 large egg
Neutral oil or non-stick spray (for coating)

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DIRECTIONS

Preheat the oven to 425ºF.

Coat the inside of a 9-inch glass pie or casserole dish with non-stick spray or neutral oil.

Place flour, baking powder, sugar, salt, and cornmeal into a large bowl. Whisk until evenly combined.

Form a well in the middle of the bowl. Add egg, butter, and buttermilk. Stir until mixture is mostly smooth and moist throughout.

Pour the batter into the greased dish. Bake for 20 minutes, or until golden brown.

Serve hot with honey and butter on the side.

Keep that one in your back pocket — it only takes 20 minutes of active cooking time and it’ll make any weekday feel like a holiday!

Our next recipe is similarly simple and yields an even creamier cornbread. Some say it’s a savory pudding; others call it a dressing or a stuffing. No matter what, everyone comes back for seconds!

The Classic +

Prep

15 min

Oven

350ºF

Cook

60 min

Print

Serves 12

INGREDIENTS

3/4 cup yellow cornmeal
3/4 cup all-purpose flour
3/4 cup unsalted butter (melted, plus unmelted to coat pan)
3 tsp baking powder
1/2 tsp salt
1 large egg
8 oz crème fraîche
2 cups heavy cream
3 cups corn kernels (fresh or defrosted from frozen)
1 jalapeño (seeded and finely chopped)
1 cup green onions (chopped)
2 stalks celery, diced
1 1/2 cups shredded cheddar cheese
Black pepper

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DIRECTIONS

Preheat oven to 350ºF.

Butter a 9×9 or similarly-sized casserole dish.

Whisk cornmeal, flour, salt, and baking powder in a large bowl until combined. Make a well in the center, add egg and butter. Stir until mixture is moist and smooth with only a few lumps remaining.

Fold in half of the cheddar cheese and the rest of the ingredients with a generous pinch of salt and five turns of a pepper mill.

Pour batter into casserole dish and top with remaining cheddar. Bake for one hour, or until golden brown.

Want to really spoil your guests? Treat them to peppers stuffed with cornbread, crab, smoky sausage, and cajun-influenced flavor. This recipe serves up to 12 with the perfect holiday starter or side dish.

The Showstopper | Cornbread-Stuffed Peppers with Crab and Sausage

Prep

10 min

Oven

400ºF

Cook

25-30 min

Print

Serves 10-12

INGREDIENTS

1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup unsalted butter (melted)
4 tsp baking powder
1 tsp salt
1 cup buttermilk
1 large egg
6 bell peppers (seeded and sliced in half lengthwise)
1 1/2 cups whole milk
8 oz jumbo lump crab meat
5 oz Teton Waters Ranch Smoked Beef Sausage (finely chopped)
1/2 cup shredded Monterey Jack cheese

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DIRECTIONS

Preheat oven to 400°F.

In a large bowl, whisk flour, baking powder, salt, and cornmeal until evenly combined.

Form a well in the middle of the bowl. Add egg, butter, and buttermilk. Stir until mixture is moist throughout.

Pour a small amount of water into the bottom of two large baking dishes. Lay the peppers flat across the bottom. Add even amounts of crab and sausage to each.

Spoon batter into each pepper and sprinkle top with cheese.

Bake for 25-30 minutes, or until golden brown.

Feeling inspired? Tag us @bristolfarms – we can’t wait to see your holiday creations.